Soft n’ fluffy sweet cake full of vegetable goodness. This high protein, whole grain zucchini cake is the perfect dessert or snack and can be topped with anything your heart desires! You can have your cake and eat it too with this recipe.
After two months away from Recipe Redux, I couldn’t have picked a better month to start back up again. The summer months are all about fresh produce seasonal fruits , and some of the tastiest foods you’ll find all year. It’s only fitting that this month’s theme celebrates all of that!
July 2016 – Theme
Get Your Fruits and Veggies in Shape
With produce galore, now’s a great time to enjoy lots of fruits and vegetables. Show us how you’re serving the bounty of gardens and orchards in shapes like ribbons, noodles, cut-outs, or other creative cuts.
As soon as, I read that I knew I wanted to feature zucchini! Not only am I growing it in my garden this year (attempting at least), but also it’s the perfect time of the season for it. If you’ve been to the store recently you know that the zucchini are HUGE! Bright green, nice and firm, and full of sweet summer squash flavor.
Another great thing about? It’s versatility! From sweet to savory it works in all sorts of dishes and baked goods. For example, it cane filled with flavorful mediterranean ingredients, or baked with chocolate into decadent cookies. In today’s case, I’ve used it to create a moist, fluffy, deliciously healthy vanilla cake.
Each slice is high protein, full of veggie fiber, and whole grain. Naturally gluten-free, you can feel good about having few slices whenever a cake craving strikes.
I like topping mine with coconut cream, THIS healthy vegan frosting, to a bit of butter and honey. Nothing better than a warm fresh-baked slice of zucchini cake with drippy, melted butter filling all the nooks and crannies.
- 2 scoops vanilla whey protein (60 grams)
- 2 tbsp coconut flour
- ¼ cup oat flour (27 grams)
- ½ cup liquid egg whites
- ½ cup grated zucchini (125 grams)
- ¼ cup unsweetened vanilla cashew milk
- 1 tsp cinnamon
- 1.5 tsp baking powder
- 1 tsp vanilla
- Preheat oven to 350.
- Combine all the dry ingredients together in a bowl. Add in half the grated zucchini and the remaining wet ingredients. Blend together until smooth. Stir in remaining grated zucchini.
- Scrap the batter into a parchment paper lined 9-inch baking pan and bake for 20-24 minutes until done.
So you know the saying “you can’t have your cake and eat it too”? Well in this case, YOU CAN! Have you ever seen a more healthy cake recipe? no added sugars, whole grain, high protein! Anybody have any birthdays coming up? This cake would be awesome for making a double batch of and then layering with cream cheese frosting or another favorite spread.
Well I am off to make some of this cake right now! I just ran out of the slices I had stashed in the freezer, so it’s definitely time for another. Join me?
What’s your favorite type of summer produce?
Do you like cooking or baking with zucchini?
Cake or frosting? What team are you on?
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